Ginger, Split Pea & Vegetable Curry (Subzi dalcha)

Ginger, Split Pea & Vegetable Curry (Subzi dalcha)

15 Reviews
From: EatingWell Magazine, January/February 2008

Protein-rich yellow split peas combined with fresh vegetables yields a hearty, stewlike curry—perfect for a cold winter night by the fireplace, with a loaf of crusty bread. Try any combination of vegetables—sweet potatoes, winter squash and spinach create a sweeter offering. Don't be alarmed by the number of chiles—the vegetables and split peas bring the heat level down to make each bite addictive without being excessively hot.

Ingredients 6 servings

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  • 1 large russet or Yukon Gold potato, peeled, cut into ½-inch cubes
  • ½ cup yellow split peas, (chana dal)
  • 1 cup cauliflower florets, (1-inch pieces)
  • 1 cup green bean pieces, frozen or fresh (1-inch pieces)
  • 1 small (8 ounces) eggplant, cut into ½-inch cubes
  • 1 medium carrot, cut into ¼-inch-thick slices
  • 1¾ teaspoons salt
  • ½ teaspoon ground turmeric
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 4 large cloves garlic, cut into thin slivers
  • 1-3 fresh green chiles, such as Thai or serrano chiles, stemmed and thinly sliced crosswise (do not seed)
  • 1 tablespoon cornstarch
  • ¼ cup finely chopped fresh cilantro
  • 4 long thin slices fresh ginger, cut into matchsticks
  • Juice from 1 medium lime
  • 1 teaspoon ghee, or butter (optional)


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  • Ready In

  1. Place potatoes in a small bowl and cover with cold water. Place split peas in a large saucepan. Fill the pan halfway with water and rinse the peas by rubbing them between your fingers. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear; drain. Add 4 cups water to the split peas and bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Drain the potatoes and add to the peas. Return to a boil, reduce heat to medium and simmer, uncovered, for 5 minutes.
  2. Stir in cauliflower, green beans, eggplant, carrot, salt and turmeric. Return to a boil; cover, reduce to a gentle simmer and cook, stirring occasionally, until the vegetables are fork-tender and the peas are soft but firm-looking, 7 to 10 minutes more.
  3. Meanwhile, heat oil in a small skillet over medium-high heat. Add cumin seeds and cook until they sizzle and smell fragrant, 15 to 20 seconds. Stir in garlic and chiles to taste and cook, stirring, until the garlic is light brown and the chiles are fragrant, 1 to 2 minutes. Remove from the heat.
  4. Stir the garlic-chile mixture into the cooked vegetables. Scoop a ladleful of cooking water from the saucepan to the skillet; swish it around and pour the "washings" back into the saucepan.
  5. Whisk cornstarch with 3 tablespoons of the cooking liquid in a small bowl until smooth. Stir it into the stew along with cilantro and ginger. Increase heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, about 2 minutes. Stir in lime juice and ghee (or butter), if using.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 159 calories; 3 g fat(0 g sat); 6 g fiber; 29 g carbohydrates; 6 g protein; 111 mcg folate; 0 mg cholesterol; 3 g sugars; 1,890 IU vitamin A; 19 mg vitamin C; 49 mg calcium; 2 mg iron; 700 mg sodium; 653 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (32% dv), Folate (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1 /2 starch, 1 vegetable, ½ fat

Reviews 15

July 31, 2019
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By: Dee H
Flavorful, yummy and satisfying. My finicky husband loves it too, we have made this twice and I'll make again for dinner tonight
December 12, 2010
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By: akc773
Perfect winter meal Delicious, filling, and so flavorful! My variations: - used lentils instead of yellow split peas (what I had in my pantry) - added a small bunch of kale - added a small chopped tomato - used two carrots - browned the cumin seeds/garlic/Thai chiles in ghee and grapeseed oil - added the cilantro and ginger while the vegetables were still cooking - I cooked the vegetables an extra 10 minutes - did not use cornstarch *** cumin seeds browned very quickly; I almost burned mine Pros: easy to make Cons: may be too spicy for some people
November 10, 2010
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By: howeaa71
Follow this recipe exactly and you won't be disappointed. It's excellent! I made it for a week-long detox diet and it was so good I forgot I was detoxing!
October 24, 2010
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By: EatingWell User
Incredible! Even my "must have meat with every meal" husband loved it. I had never had eggplant boiled and liked it better than fried. The eggplant in this dish gives an illusion of meat chunks and the yellow peas make it hearthy. I followed the recipe to the T. I will make it again the same way. Next time I'll make it thicker and serve it on top of Basmati rice. Yum!
September 21, 2009
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By: EatingWell User
I follwed the recipe exactly (using 1 1/2 serrano chiles) It's excellent--true comfort food! Lin, Portland, ME
September 21, 2009
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By: EatingWell User
This recipe is so wonderful! My boyfriend and I subscribe to Eating Well and try many of the recipes but this is one we've made over and over and over again. We puree a cup of the veggies to make it a little thicker, like a stew, and he eats it over grilled chicken. The leftovers can also be turned into a delicious breakfast--just reheat the curry and eat it with scrambled eggs and toasted pita. Yummm. Hilary, Montclair, NJ
September 21, 2009
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By: EatingWell User
Have made this recipe several times with excellent results. Like others, I reduce the amount of corn starch. Also used this dish to impress my mom-in-law. Thanks EW. I need all the bonus points I can muster. Daytona, Camp Hill, PA
September 21, 2009
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By: EatingWell User
Delicious. Dan, VT Delicious. Dan, VT
September 21, 2009
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By: EatingWell User
I used regular lentils since my grocery didn't have the yellow split peas (chana dal). In addition, I used 4 cups of veggie broth instead of water to cook the lentils. I thought that this recipe was excellent with these substitutions made. I thought the flavors melded really well together. I will definitely make this again, healthy and flavorful. Laura B., Austin, TX
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